Crispy Deep-Fried Flounder

Deep fried flounder recipe

The Spruce Eats/Diana Mocanu

  • Total: 31 mins
  • Prep: 15 mins
  • Cook: 16 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
167 Calories
4g Fat
24g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 167
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 22mg 7%
Sodium 276mg 12%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Protein 8g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy deep-fried flounder is dipped in buttermilk and then coated with a combination of biscuit baking mix and cornmeal. The crispy coating 

The flounder is a flatfish from the order Pleuronectiformes, meaning they have both eyes on the same side of their head. Any fish caught off the U.S. coast and labeled "sole" is actually a flounder. Sole is a good substitute for flounder.

Flounder is a thin and flaky, delicate fish with a rather sweet seafood-like flavor. Because the fillets are usually quite thin, it is often stuffed, rolled, and baked.

In this recipe, flounder fillets are deep-fried to perfection with a biscuit mix and cornmeal coating.

Ingredients

  • 8 flounder fillets (skin removed)
  • 2 cups whole milk (or buttermilk)
  • 1 cup pancake mix (or biscuit baking mix)
  • 1 cup cornmeal
  • 3 cups of oil (for deep-frying)
  • Dash of salt (to taste)
  • Garnish: lemon wedges and parsley sprigs

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fried flounder
    The Spruce / Diana Mocanu
  2. Heat the oven to 200 F (this is to keep fried fish warm while frying subsequent batches).

  3. Place the flounder fillets in a shallow baking dish; pour in enough milk or buttermilk to cover the fillets and then set aside.

    Place flounder in pan
    The Spruce / Diana Mocanu
  4. In a mixing bowl, combine the pancake mix or baking mix and cornmeal; stir to blend.

    Combine flour mix
    The Spruce / Diana Mocanu
  5. In a deep heavy skillet or sauté pan, heat about 1 1/2 to 2 inches of oil to 365 F (185 C). If you don't have a deep-fry thermometer, toss a 1-inch cube of bread into the hot oil. It should turn golden brown in 1 minute.

    Oil in skillet
    The Spruce / Diana Mocanu
  6. Using a colander, drain the fish.

    Drain fish
    The Spruce / Diana Mocanu
  7. Dredge each piece in the baking mix and cornmeal mixture, coating the fillets thoroughly on both sides. Shake off any excess.

    Fillets in breading
    The Spruce / Diana Mocanu
  8. Add the fish fillets to hot oil and fry.

    Fry fish
    The Spruce / Diana Mocanu
  9. Turn once after about 2 minutes, until golden brown and crisp on both sides (about 4 minutes total). Fry a few at a time to keep the oil temperature from dropping. If the temperature drops significantly and does not recover quickly, the coating will absorb more oil.

    Turn once
    The Spruce / Diana Mocanu
  10. Drain the flounder fillets on paper towels and sprinkle lightly with salt, to taste.

    Put fried flounder on paper towels
    The Spruce / Diana Mocanu
  11. Transfer the fried fish to a rack in a baking pan and keep warm in the preheated oven for up to 20 minutes, if desired.

    Put flounder on rack
    The Spruce / Diana Mocanu
  12. Serve fried flounder hot, garnished with lemon wedges and parsley sprigs, if desired.

    Serve
    The Spruce / Diana Mocanu

Tip

  • If you don't have baking mix, substitute 1 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Thoroughly cut in 1 1/2 tablespoons of cold butter or shortening with a pastry blender or your fingers.

Recipe Variation

  • Quick Tartar Sauce: In a small bowl combine 3/4 cup of mayonnaise with 4 tablespoons of finely chopped sweet (bread and butter) pickles or sweet pickle relish and 1 tablespoon of lemon juice. Mix well to blend ingredients. Cover and chill until serving time.